- Food and Cooking»
- World Cuisines
Hungarian Desserts - Chocolate Covered Cream Puffs (Indianers or Moor's Heads)
Indianers or Moor's Heads
What is Choux Pastry and who is Antoine Careme?
Chocolate Covered Cream Puffs
Hungarian Chocolate Covered Cream Puffs (Indianers or Moor’s Heads)
The French may have invented puff pastry (choux pastry or profiteroles), but it was a Hungarian who first filled them with whipped cream and covered them with chocolate.
Antoine Careme, known as the "King of Chefs and the Chef of Kings" is credited with modifying prior recipes for choux dough into the current, modern day version, but a Hungarian, Count Ferdinand Palffy, first filled them with whipped cream.
According to "George Lang’s Cuisine of Hungary", Count Palffy was living in Vienna in 1813 producing a play at the Theater an der Wein, which he owned. The play was so bad that he hired an East Indian magician and juggler to spice up the show.
When that didn’t work, he had his pastry chef make a unique dessert to be handed out during the intermission and whipped cream filled, chocolate covered choux pastry was born. They soon became known as an Indianers or Moor’s Heads because they resembled the turbans worn by some East Indians.
The recipe for the dough is similar to that of the French perfiteroles, made with eggs, butter and flour. The filling consists of whipped cream with sugar and vanilla and the topping is chocolate of course. Their size can vary, but in Hungary, they are made in special forms similar to muffin pans with openings about three inches in diameter.
20 Minutes at 350 F
1 Cup of Water
4 Oz. of Unsalted Butter
1 Cup of All-purpose Flour
1/8 Teaspoon Salt
4 Large Eggs
1 Cup of Heavy Cream
3 Tablespoons Powdered Sugar
½ Teaspoon Vanilla Extract
4 Oz. of Good Quality Sweet Chocolate
1 Tablespoon Unsalted Butter
- Combine the water, butter and salt in a medium saucepan and bring them to a boil.
- When the butter is completely melted, remove the pan from the heat and add all of the flour using a wooden spoon.
- Return the pan to low heat for 2-3 minutes until the dough cleans the sides of the pan and forms a ball.
- Stir in the eggs, one at a time, while mixing until you get a smooth, glossy batter that clings to the spoon.
- Spray two-six hole muffin tins with vegetable spray.
- Using an ice cream scoop or a small ladle, fill all of the compartments.
- Bake in a preheated 350 F oven for about 20 minutes until they are puffy and golden brown on the top and bottom.
- While the puffs are completely cooling, melt ¼ pound of chocolate over water in a double boiler, remove from the heat and stir in 1 tablespoon of unsalted butter.
- In a chilled bowl, whip the cream until stiff and then mix in the sugar and the vanilla.
- Cut the puffs in half crosswise. Dip the top halves in chocolate and place them in the refrigerator to harden.
- Hollow out the unglazed halves and fill them with the whipped cream mixture.
- Re-combine the two halves and serve at once. They do not keep well.
How to Make Choux Pastry
How to Make Cream Puffs
Vienna, Austria Collage
Vienna, Austria where a Hungarian chef invented the chocolate covered cream puff.
More Hungarian Desserts by rjsadowski
- Hungarian Desserts - Palacsinták, Meleg Tészták, ...
The four capstones of Hungarian desserts are Palacsintak (Crepes), Meleg Tesztak (Warm Noodles and Dumplings), Retesek (Strudels) and Tortak (Cakes and Tortes).Influenced by France, Austria, Italy and Turkey, Hungarian desserts are among the finest i
- Hungarian Desserts - Strudels (Retesek)
The Turks brought phyllo pastry to Hungary in the sixteenth century. The Hungarians improved upon it by making the dough paper thin. Hungarian strudels are made with apples, cherries, cheese, poppyseeds and various nuts among other things. Making Hun
- Hungarian Desserts - Chocolate Mousse Filled Cake (R...
This cake was named after the famous Hungarian Gypsy violinest. Rigo Jancsi, who seduced the wife of a Belgium prince. It consists of two layers of chocolate sponge cake, separated by a thick layer of chocolate mousse and a thin layer of apricot jam,
- Hungarian Desserts - Dobos Torte
Jozsef Dobos created his famous Dobos torte in Budapest, Hungary in 1887. It pioneered the use of chocolate butter cream frosting and its caramel glaze allowed it to be shipped to other countries. This simplified recipe uses six layers of cake separa
- Hungarian Desserts - Chocolate Poppyseed Cake a la K...
Swiss born Hemrik Kugler opened one of the first coffee houses in Budapest in 1858. He soon became famous for his elaborate cakes with fancy fillings. This chocolate cake incorporates poppy seeds and is filled with currant jam. Kuglar's simple coffee
- Hungarian Desserts - Layered Crepes (Rakott Palascin...
In hungary, crepes (palacsintak) are layered to make cake-like desserts or rolled and arranged in baking dishes and covered with sauce. Two such recipes are included in this hub. One is for layered pancakes with apple meringue and the other is for ro
- Hungarian Desserts - Crêpes (Palacsinták)
France, Austria, Czechoslovakia and Hungary all claim to have invented crepes. Regardless of who did, Hungary makes some of the best and uses them in both sweet and savory recipes. This hub explains how to make them and includes two dessert versions.
- Hungarian Food - Meat Filled Crepes (Hortobagy Palas...
Hungarian crepes, known as palacsintak can be either sweet or savory. Dessert palacsintak recipes were given in a prior hub. Two examples of savory crepes are given here. Hortobagy palascintak are filled with onions, chicken or veal and paprika and t